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KMID : 0665420150300060757
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Korean Journal of Food Culture
2015 Volume.30 No. 6 p.757 ~ p.765
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The Quality Characteristics of Pasteurized Ginseng Makgeolli Added with Different Concentration of Ginseng Powder
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Min Jin-Young
Kim Na-Young
Kim Up-Sik
Han Myung-Joo
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Abstract
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The objective of this study was to determine the quality characteristics of fermenting mash and pasteurized ginseng
Makgeolli added with different concentrations of ginseng powder. Total aerobic bacteria and lactic acid bacteria counts of
mash added with 0, 1, 2, and 4% ginseng powder during 4 days of fermentation significantly increased, whereas yeast count decreased. Viable cell count remarkably decreased after pasteurization. Pasteurized 4% ginseng Makgeolli (4.30) showed a higher pH than 0, 1, and 2 % ginseng Makgeolli (4.09, 4.08, and 4.06, respectively) after 15 days of aging. After aging, amylase activity of pasteurized Makgeolli decreased, and 0% and 1% ginseng Makgeolli (22.35, 21.55oBrix) showed higher Brix content than 4% ginseng Makgeolli (20.15 °Brix). Before aging, alcohol contents of 0, 1, 2, and 4% pasteurized ginseng Makgeolli were 5.80, 5.50, 5.20, and 5.10%, respectively. After 15 days of aging, 0% ginseng Makgeolli (7.00) showed higher alcohol content than 1, 2, and 4% ginseng Makgeolli (5.90, 5.80, and 5.60%, respectively). The results of the sensory evaluation show that 2% ginseng Makgeolli after 3 days of aging at 4oC had the highest scores for taste (5.19), flavor (5.04), and overall acceptability (5.22) among the samples.
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KEYWORD
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Fermenting mash, pasteurized ginseng Makgeolli, viable cell count, sensory evaluation
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